More Classic Italian Cooking

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Ballantine Books, 1984 - Cookery, Italian - 465 pages
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The author of Italian cooking has written a companion volume to The Clasic Italian Cookbook. She traveled throughout Italy, writing down recipes & watching cooks work in farmhous kitchens & villas, fisherman's huts & family trattorias. Adapted for American kitchens & featuring a section on homemade pasta & electric pasta machines.

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Contents

BREAD PIZZA SFINCIUNI DUMPLINGS
37
ANTIPASTI
73
FIRST COURSES
84
Copyright

7 other sections not shown

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About the author (1984)

Marcella Hazan was born Marcella Polini in Italy on April 15, 1924. She received a doctorate in natural sciences and biology from the University of Ferrara. She was a newlywed when she moved to New York City in 1955. She taught herself how to cook and eventually became a cooking teacher and a cookbook author. She embraced simplicity, precision and balance in her cooking. Her books include Amarcord: Marcella Remembers and The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating. She died on September 29, 2013 at the age of 89.

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